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1 Pint of shucked oysters (retain liquid)
1 Pint of Half & Half
1 Cup of Milk
1/2 stick butter
1/3 cup of diced celery
1/2 tablespoon of fresh minced onion
1 tsp of Shrimp spice or Old Bay to taste |
Toss all ingredients except oysters into large pot on stove.
Simmer till hot-do not boil
Add oysters and liquid
Heat thoroughly
Do not over cook!
Serve with crackers |
Joyce Nolen is one of my surveyors
and she assures me this is very simple.
Sounds yummy don't you think?
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1 Pound Crab Meat
1/2 Pint Sour Cream
3 Tablespoon Fresh Lemon Juice
1/2 Cup Cheddar Cheese-Grated
28 oz Cream Cheese
1 Tsp. Worcestershire Sauce
1 Tsp. Seafood Seasoning
2 Tablespoon Horseradish
Paprika |
Mix together-fold in crab meat last.
Bake at 350 degree until bubbly & crusty- approximately 30 min. |
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1 Pound Crab Meat
8 oz Softened Cream Cheese
1/2 Pint Sour Cream
2 Tablespoon Chopped Onion
1 TSP Seafood Seasoning
Dash of Worcestershire Sauce |
Mix together-fold in crab meat last. Chill and serve. |
Way to go Joyce! That's three for the Captain...Your tied with
Sonny Novak!
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 |
Mustard Dipping Sauce
Submitted by Sonny Novak
of Inamar Insurance
 |
| 1
tbsp, 1/2 tsp |
Coleman's |
| 1
cup |
Mayonnaise |
| 2
tsp |
Worcestershire
sauce |
| 1
tsp |
A-1
sauce |
| 2
tbsp |
each
heavy cream and milk |
| |
salt |
I just can't wait to make this! This
recipe is great with snow crab, shrimp or just about anything you like. I was
talking to the claims department of Inamar and Marylou clued me in on it. She
got it from Sonny who had it at Joe's
Stone Crab in Miami. You can visit Joe's
Stone Crab site to view other seafood yummies.
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Sausage and Kale Soup (Zuppa)
Submitted by Sonny Novak
of Inamar Insurance
|
Sonny sent us another delight. Sounds
different but like I always say "try it before you knock it!"
|
Mealey's Restaurant in Historic New Market, MD, serves this.
Mo Jo (Prince)
has emulated as follows:
2 lbs bulk sausage-mild or spicy
2 lbs-approx fresh kale
32 oz chicken broth
28 oz Stewed tomatoes
|
Brown sausage with kale....save that grease...the kale will imbibe....do not
drain!
Dump cooked kale/sausage and tomatoes into chicken broth
Simmer to harmonize the above
salt and pepper to taste
I personally sprinkle with cayenne pepper..........
Epicurean submitted by "Sonny" Novak (plagiarized from Mo Jo's
kitchen)
|
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|
Golden
Onion Soup
Submitted by Sandi
Marine Department
Windsor Mount Joy |
|
2
Large Onions (Set aside ½ Cup finely diced onions for rolls)
2 Large cans of chicken broth or your own private stock
½ LB of bacon
½ Cup grated Parmesan cheese
1 Box Bisquick
Salt and pepper to taste
|
Sauté
onions in butter until golden brown
After onions are brown add chicken broth
Let simmer for approximately 30 min.
Fry
or microwave bacon until crisp
Make rolls according to the recipe on Bisquick Box
Add diced onions and bacon
Bake according to box
When
ready to serve crumple rolls into soup and you will enjoy the combination
of flavors.
Rolls
can be frozen for later use.
|
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Crab
Melt Appetizers
Submitted by Sandi
Marine Department
Windsor Mount Joy |
|
1
Can of Crab Meat
1 Jar Old English Cheddar Cheese Spread
1 Stick of Melted Butter
1 Pack of English Muffins
Mix
the above. Spread mixture on English muffin and sprinkle with Old Bay and
bake 350 degrees until golden brown.
Cut
Muffins in 4’s to serve.
|
Windsor Mount Joy is located Ephrata, PA and are a
great group of people with a wonderful sense of humor...but then again you would
have to to deal with the likes of me! LOL
Stephanie DelGrippo
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 |
Cardiac
Arresting Soup
Submitted by Randy Renn
through
Sonny Novak Ace USA Claims Department
|
Three cans Pepperidge Farm Lobster
Bisque
One can Pepperidge Farm Mushroom Soup
One can Progresso White Clam sauce
4 cloves garlic
1/2 cup fresh basil
1 cup chopped chives
1 1/2 cups white wine-I used Clos Ju Bois
2 pints half & half
Black pepper, white pepper
2 tablespoons Cayenne |
2 1/2 sticks of butter (wise to use unsalted so the soup won't be too
rich)
1 cup Pecorino Romano cheese
1/2 cup golden sherry
12 oz precooked 20 count shrimp
8 oz. claw crab meat
20 oz 30 count shrimp
16 oz. Louis Rich genuine imitation lobster meat
8 oz baby oysters in oil
8 oz small sea scallops
Extra Virgin Olive oil to sear scallops and garlic, basil, chives go in
last. |
Well I have to hand it to Sonny! Watch out cholesterol! I
guess you mix it all, heat and serve and just dig in!
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  |
Apple
Crisp
Submitted by Ann Brown
Ace USA-Inamar Insurance Company
Recreational Marine
|
Topping (for 2 9x9 pans)
1 c. white sugar
1 c. flour
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 c. butter or margarine |
Butter pans lightly. Put in sliced
apples. Mix together ingredients and put on top of apples. Pat down
topping.
Bake at 350° for
30-40 minutes or until apples are soft. Dragon optional |
Well I finally convinced Recreational Marine they needed to send some receipts!
And I got three! Marvelous! Ya think all them girls and only one bakes! Shame!
Hey Bill you got any??? LOL
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Lemon
Bars
Submitted by Ann Brown
Ace USA-Inamar Insurance Company
Recreational Marine
|
Crust:
Pre-heat oven to 350°
1/2 c. butter or margarine
1 1/3 c. flour
1/4 c. sugar |
Filling:
2 eggs
3/4 c. sugar
1/4 tsp. baking powder
2 Tablespoons flour
3 Tablespoons lemon juice (squeezed from real lemons) |
Make crumbs with knife and pat into 8" square pan.
Bake for 15-20 Minutes.
Combine filling ingredients and pour over baked crust. Bake for 18-20
minutes until set.
Sprinkle confectionery sugar on top while still warm. Cut
into squares.
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Kangaroo
Cookies
Submitted by Ann Brown
Ace USA-Inamar Insurance Company
Recreational Marine
|
Preheat oven to 375°
1/2 c. butter. softened
1/4 c. brown sugar, firmly packed
1 tsp. vanilla
1egg, separated
1 c. sifted flour
1/4 c. water
1-6oz pkg (1 c.) semi-sweet chocolate morsels
1/4 c,. brown sugar, firmly packed (yes this is another 1/4 cup!)
2 Tablespoon confectioners sugar (sifted) for top of cookies after they
are cooked. |
Blend in first 3 ingredients. Beat
in egg yolk. Add flour alternately with water. Add semi-Sweet
morsels.
Second Bowl: Beat egg white till stiff but not dry. Beat in 1/4 c.
brown sugar gradually tiff stiff and satiny.
Fold egg and sugar into semi-sweet mixture.
Spread in waxed paper-lined 8" square pan. Bake at 375 degrees for 25
to 30 minutes. Sprinkle confectioners sugar over top at once. Cool. |
Sounds like a hopping recipe mates!
Thanks again Ann for the great recipes!
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Click |
 Claim
Clam Dip
Submitted by Jane &
Donna from Sea Safe Insurance Underwriting |
2
Cans Minced Clams
1 Tsp Lemon Juice
1 Stick of Butter Melted
1 Small Onion Diced
2 Cloves Garlic Diced
2 Sleeves Townhouse Crackers Crumbled
1/2 Tsp Red Pepper
Mix together & bake for 30-35 minutes at 350°
Serve
on crackers or taco chips.
Thank you Sea Safe for getting this to me so soon! Glad to
have ya here!
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 |
Dry
Rub Ribs
Submitted by Sonny Novak
of Inamar Insurance
|
Per each slab of ribs....24
hrs. in advance of cooking
Apple cider vinegar, sprinkled on both sides
Worcestershire Sauce, sprinkled on both sides
Garlic powder, again on both sides
McCormick's Bareque Season, both sides
Chili Powder (Dark), both sides
Memphis Shake Dry Rub (available @ Red, Hot & Blue)
Dry Minced Onion
Brown Sugar (I use Equal or Sweet & Low Brand) |
| With your hands, rub all the ingredients onto
both sides of the ribs and let sit at least 24 hours. As brown sugar caramelizes,
I turn frequently, so as to avoid burning. Best on a grill, but great in
the oven also. I have a heavy hand with the ingredients. The quality
of the chili powder is important, no cheap stuff, but a dark, rich
powder is best....Mexican if you can locate it. The apple cider vinegar
tenderizes the pork and you shouldn't use fresh garlic, as it will turn
bitter if you grill the ribs.
I do not parboil or parbake and I do trim excess fat off prior to
seasoning. Ovenbake first 20-30 minutes at 400 then turn down to 300 for
about 3-4 hours. Tasty treat....enjoy. |
Thanks again Sonny for thinking of me and
sending this great recipe!
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 |
DAMN
IT CHILI
Submitted
by Rick Worley
of
|
|
2 LB Ground Beef
|
1 Lg. Can tomato sauce
|
|
1 Large onion chopped
|
4 oz. Black Olives pitted
|
|
1 ea. Red and green bell pepper Rough chopped
|
2 pinches cumin
|
|
4 Habanera Peppers diced (keep hands away from face!)
|
2 pinches ginger
|
|
6 cloves garlic chopped
|
1 tbs. Rosemary
|
|
2 cans diced tomatoes
|
Beef bouillon powder
|
Brown meat with
peppers, onions, olives and garlic. Add tomatoes, spices and sauce. Cover and
simmer 30-40 min. Add beef bouillon powder to remove grease residue. Service in
bowls with shredded cheese and Dave’s Hellfire (optional) Serves 6-8.
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 |
Eggplant
Submitted
by Rick Worley
of
|
|
1 large Eggplant
|
|
1 Large Tomato sliced thin
|
|
½ LB Turkey Ham Med Thick (1/8-1/4”)
|
|
Olive Oil
|
|
Dry Italian spices
|
|
Ginger
|
|
Mozzarella Cheese Thin Sliced
|
Slice eggplant ½” thick.
Try for even number of pieces. On a foil wrapped baking sheet lay eggplant and
drizzle with olive oil, dash of spices. Put into a 350 degree oven approximately
8 min. Flip eggplant and cook another 5-6 min. Add turkey ham, tomato and cheese
to ½ of eggplant. Place other eggplant pieces on top. Put back in oven for
additional 2-3 min. Remove and serve. Serves 4-6
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No
Bake Cheese Cake
Submitted
by Rick Worley
of
|
|
2-Graham Cracker pie shells
|
|
2-8 oz. Packages cream cheese
|
|
1-cup fine sugar
|
|
2-oz. Dark rum
|
|
16-oz. Cool Whip
|
|
16 oz canned pie filling (Blueberry, Cherry, Apple)
|
In large bowl combine softened cream cheese, sugar and
rum. Stir till sugar is mixed well. Add cool whip stir till smooth. Pour into
pie shells and refrigerate 2-4 hours. Add pie filling as topping.
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 |
Adult
Fruit Salad
Submitted
by Rick Worley
of
|
|
2-3 Oranges peeled, sectioned and seeded
|
|
2 apples chopped
|
|
2 pears chopped
|
|
1-2 grapefruit, peeled, sectioned and seeded
|
|
12 oz. Grapes
|
|
1 can pineapple chunks
|
|
4 oz. Myers Dark Rum
|
|
Mini Marshmallows (optional)
|
Combine all except marshmallows in a large bowl and
refrigerate overnight. 1st
person up the next day drains most of juice into glass and drinks it. Add
marshmallows if desired. Serves 6-8
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 |
RHODE
ISLAND
CLAM CHOWDER
Submitted by Sandi
Marine Department
Windsor Mount Joy |
|
1/4
pound cubed salt pork
|
1
clove garlic finely chopped
|
½
cup onion, chopped
|
|
½
cup leek, chopped
|
½
cup pepper chopped
|
½
cup carrot, chopped
|
|
¼
cup celery, chopped
|
3
cups sliced potatoes, pared
|
2
teaspoon salt
|
|
2
cups boiling water
|
4
cups clam juice
|
24
clams, chopped
|
|
1
teaspoon dried thyme leaves
|
¼
teaspoon pepper
|
1/3
cup parsley chopped
|
|
1
(16 oz) can whole peeled tomatoes
|
1
tablespoon margarine
|
1
tablespoon flour roux
|
|
1
bay leaf
|
1/3
cup catsup
|
|
In
a 5 quart Dutch oven, slowly cook salt port until crisp..
Add garlic, onion, and leek, cook until tender about 5 minutes
Add
green pepper, carrot, celery, potato, salt, boiling water and clam juice.
Cover and bring to a boiling. Separate
necks from soft parts of clams, chop necks coarsely and add to the vegetable
mixture. Reserve
soft parts of clams. Cover
kettle and simmer gently about 29 minutes until potatoes are just tender.
Add tomato, thyme, pepper, parsley, bay lead, catsup and reserved clams.
Melt butter in small saucepan; stir in flour.
Remove from heat and add a little hot mixture; blend until smooth.
Add to rest of hot mixture, stirring to blend.
Cover, and simmer 15 – 20 minutes.
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Jackson Marine is located in North East, Maryland
on the Chesapeake.
Rice Pudding
Marine Rice Pudding
